veal_florentine
Category
Yields1 Serving
 100 g veal cutlet
 1 serving Melba toast crumbs
 Spinach finely chopped
 ¼ cup vegetable, beef broth or water
 2 tbsp lemon juice
 2 leaves of basil rolled and sliced
 1 clove garlic crushed and minced
 1 tbsp minced onion
 Dash of garlic powder
 Pinch of lemon zest
 Pinch of paprika
 Salt and pepper to taste
1

Manually tenderize veal cutlet until flattened.

2

Mix Melba toast crumbs with paprika, lemon zest, and dry spices.

3

Then, dip cutlet in lemon juice and spiced Melba mixture.

4

Fry on high heat with lemon juice until slightly browned and cooked.

5

Remove veal cutlet from pan and deglaze the pan with the broth.

6

Add garlic, onion, and basil.

7

Add spinach to the liquid and toss lightly until slightly cooked.

8

Top veal cutlet with spinach mixture and spoon remaining sauce over the top.

9

Top with salt and pepper to taste and serve with lemon wedges.

10

Makes 1 serving (1 protein, 1 vegetable, 1 Melba toast)

11

Phase 3 modifications: Fry with a little olive oil. Add ricotta and parmesan cheese to the spinach mixture. Top with toasted pine nuts and parmesan cheese curls.

Ingredients

 100 g veal cutlet
 1 serving Melba toast crumbs
 Spinach finely chopped
 ¼ cup vegetable, beef broth or water
 2 tbsp lemon juice
 2 leaves of basil rolled and sliced
 1 clove garlic crushed and minced
 1 tbsp minced onion
 Dash of garlic powder
 Pinch of lemon zest
 Pinch of paprika
 Salt and pepper to taste

Directions

1

Manually tenderize veal cutlet until flattened.

2

Mix Melba toast crumbs with paprika, lemon zest, and dry spices.

3

Then, dip cutlet in lemon juice and spiced Melba mixture.

4

Fry on high heat with lemon juice until slightly browned and cooked.

5

Remove veal cutlet from pan and deglaze the pan with the broth.

6

Add garlic, onion, and basil.

7

Add spinach to the liquid and toss lightly until slightly cooked.

8

Top veal cutlet with spinach mixture and spoon remaining sauce over the top.

9

Top with salt and pepper to taste and serve with lemon wedges.

10

Makes 1 serving (1 protein, 1 vegetable, 1 Melba toast)

11

Phase 3 modifications: Fry with a little olive oil. Add ricotta and parmesan cheese to the spinach mixture. Top with toasted pine nuts and parmesan cheese curls.

Veal Florentine
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